Persian stew recipe : Baghali Ghatogh, 1 of the best foods for vegetarians – (video + 2019)Posted in : Iranian food on by :
َAfter Torshi Tareh, Shevid Ghormeh, Malaabij, Kal kebab, Mirza Ghasemi and Nardoon stew, I want to introduce a Persian stew recipe (Baghali Ghatogh) that is very simple and delicious. Baghali Ghatogh are one of the most famous cuisines in the North of Iran, which is more than other foods in our part of this country. This Persian stew recipe (Baghali Ghatogh) is very fast, simple and very enjoyable.
- 2 glass green bean
- 1 to 2 dill tbsp
- 2 eggs
- 2 to 3 tablespoons grated garlic
- 20 g butter
- 1 teaspoon of zucchini
- Salt and pepper required amount
First to cook this Persian stew recipe (Baghali Ghatogh), add enough oil to the pan and then add grated garlic or oil to the oil and lightly heat the material so that the smell of garlic can be raised but not very golden. Because the garlic is peppered with the rest of the ingredients, and if it is very frosted, it will go through the steps.
Now, the Patch of Beagles that we removed from the first and second skin is added to the garlic and we are testing about 2 to 3 minutes. The main spice is the gherkins, which are more sliced than the rest of the sours (although you do not like the flavors of the garlic, it’s much less in your feed). Now add the apricots and open the material for 2 to 3 minutes together.
Finally, it’s time to dries. It’s up to you. Depending on your taste. If you fill the cream, you’ll love 2 tablespoons and if you do not feel like you, 1 tablespoon inside the oven and then all the open ingredients for about 3 minutes. This type of bean is too soon to sow and it takes half an hour to prepare for this, so it is not necessary to pour water into our meat. Add one and a half glasses of boiling water to our ingredients and add the butter into it and put it in a pot to cook and cook and weigh it down.
When the beans were cooked and the water was eaten less, add the salt and pepper and then add the egg to the egg, as in the image below, and cook in the frying pan to make the eggs feel good. Finally, the eggs are tightened and the water is eaten down and turned to oil. Enjoy this Persian stew recipe!